47
Tables and tips
en
Remove the vacuum-sealing bags with care after
cooking as hot water accumulates on the bags. Place
the unperforated cooking container into the cooking
compartment at the level below the perforated cooking
container containing the hot food.
Dry the outside of the bag, place it into a clean,
unperforated cooking container and cut it open with
scissors.Place all of the food, along with its juices, into
the cooking container.
The food can be finished off as follows once the
sous-vide cooking stage is complete:
Meat:
Flash fry at a very high temperature for a few
seconds only on each side. This gives it a nice crust and
the flavours you would expect from frying, without
overcooking it.You can achieve a particularly good
result using a teppan yaki or under the grill. Important:
Dab the meat with a tea towel before placing it into hot
oil, in order to avoid fat spitting out of the pan.
Vegetables:
Flash fry in a frying pan or on a teppan yaki
to give them the flavours you would expect from frying.
When frying vegetables like this, it is easy to season
them or mix them with other ingredients without them
cooling down.
Fish:
Season and coat with hot butter. Since many types
of fish fall apart easily after cooking using the sous-vide
method, if you wish to flash fry fish, this should be done
before the sous-vide cooking stage.
Fry the food for longer if has not been sufficiently well
cooked during the sous-vide cooking stage.
Serve the food on pre-heated plates and, if possible,
with a hot sauce or butter as sous-vide cooking takes
place at relatively low temperatures.
Food
Cooking
container
Temperature
in °C
Type of
heating
Cooking
time in mins
Comments
Meat
Entrecôte, rare
(180 g/piece)
Perforated
58
§
100
Once the meat is cooked, sear it on a
teppan yaki or grill it briefly at a high tem-
perature on both sides. This gives the
meat a nice crust and the flavours you
would expect from frying, without over-
cooking it.
Entrecôte, medium rare
(180 g/piece)
Perforated
63
§
90
Entrecôte, well done
(180 g)
Perforated
70
§
85
Veal topside steaks
(160 g each)
Perforated
60
§
80
Beef steaks, rare
(180 g each)
Perforated
58
§
60
Beef steaks, medium rare
(180 g each)
Perforated
63
§
50
Beef steaks, well done
(180 g each)
Perforated
70
§
45
Pork medallions
(80 g each)
Perforated
63
§
75
Poultry
Duck breast (350 g/piece)
Perforated
58
§
70
Once the breast is cooked, fry the skin
side in a hot frying pan until it is crispy.
Foie gras
(300 g/1 round)
Perforated
80
§
30
Recipe tip: Prepare the goose liver and
mix it with other ingredients. Roll it in foil
and prick it several times. Vacuum-seal
the round and leave it to chill for several
hours in the refrigerator before cooking
it using the sous-vide method.
Chicken breast
(250 g/piece)
Perforated
65
§
60
Fish and seafood
Prawns (125 g)
Perforated
60
§
30
Recipe tip: Vacuum-seal along with
some olive oil, salt and garlic.
Scallops
(20–50 g each)
Perforated
60
§
6–10
The more the scallops weigh, the longer
the chosen cooking time should be.
Cod (140 g/piece)
Perforated
59
§
25
